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fermenting Great taste but non appealing smell to fermented sauce

This past weekend I processed a mash that was fermented then aged for two years in the refrigerator. The look was bright and fresh, no mold, ect. It was cooked for 15 minutes, blended, then cooked another 20 minutes, then bottles. It's getting good reviews on taste but not so good on aroma.
Is the off aroma "normal" for a fermented hot sauce (no vinegar)?
I used up a half bottle with no stomach distress, thinking in the back of my head "did this go bad?"
Any thoughts, suggestions are appreciated.